Three Bean Chili

Yes, even I have succumbed to the allure of three bean chili. This is a hearty vegetarian version that’s heavy on the heat! This recipe has similarities to other versions, with a couple of noticeable differences.

Ingredients:

one 15 ounce (425 g) can black beans, drained

one 15 ounce (425 g) can kidney beans, drained

one 15 ounce (425 g) can pinto beans, drained

one 14.5 ounce (411 g) can diced tomatoes

1 teaspoon (5 ml) pink Himalayan salt

1 yellow onion, diced

2 cloves garlic, chopped

1 tablespoon (15 ml) Penzey’s Spices Chili 9000 or another chili spice mix

1 teaspoon (5 ml) Tajin Classico Seasoning

1 jalapeño pepper, diced

1 serrano pepper, diced

1 chipotle pepper in adobe sauce, diced

1 teaspoon (5 ml) coconut oil

cilantro, chopped to garnish

Cooking It:

In a large pan, add the coconut oil. With medium heat, sauté the onions for about 3 minutes. Add the diced jalapeño, serrano, and chipotle peppers. Stir and heat for another 2 minutes. Add the garlic, salt, Chili 900, and the Tajin and stir. Heat for 30 seconds. Add the three beans and the tomatoes. Turn down the heat a little and cook for about 20 minutes, stirring occasionally.

If Tajin Seasoning is not available where you are and you do not want to wait for it, use the following substitute: add 1 teaspoon (5 ml) lime juice and 1/2 teaspoon cayenne pepper.